While the cone is great with quinoa, it CAN also be made without, the thing with making your own cone is that you need to make a thick batter and then really SPREAD it as it cooks on the pan so it doesn’t turn out absurdly thick and/or too small to then roll into a cone and cook it into shape.

The one here is made with psyllium, wheat bran, liquid egg white, vanilla essence, cinnamon powder, stevia and coconut flour. On it is my protein carrot cake ice cream. What would be really great is if anyone has one of those waffle-bottomed pans? you know, for the cone… for the authenticity effect and all ;-)